Apollonio 1870 Elfo Primitivo 2021

Apollonio 1870 Elfo Primitivo is a rich and robust red wine from Puglia, Italy. Made from 100% Primitivo grapes, it exudes aromas of ripe blackberries, dark plums, and cherries, with subtle notes of vanilla, chocolate, and spice. The palate is full-bodied with smooth tannins and a lingering, velvety finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Velvety
Grape Varietal: Primitivo
Tastes Like: Comparable to a Shiraz, but with softer tannins and a richer fruit profile. Expect ripe blackberry, plum, and black cherry, layered with hints of dark chocolate, sweet spice, and a touch of vanilla, all wrapped in a smooth, velvety finish.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Puglia, Italy
Terroir: Clay and limestone soils
Aging: 12 months in oak barrels
Serving Temperature: 16-18°C

Apollonio 1870 is a prestigious winery in Puglia, known for its dedication to producing wines that highlight the region's unique terroir. Elfo Primitivo reflects the bold character and elegance of this iconic grape variety.

Seafood: Grilled swordfish or tuna steaks.
Poultry: Roast duck or turkey with cranberry glaze.
Vegetarian: Mushroom lasagna or lentil casserole.
Meat: Barbecued ribs, beef stew, or lamb chops.

Pecorino Romano: Sharp and salty, balancing the wine's richness.
Parmigiano Reggiano: Nutty and umami-rich, complementing the wine's boldness.
Provolone Piccante: Savoury and intense, enhancing the wine's depth.
Aged Gouda: Caramelised and nutty, pairing beautifully with the wine.

Fave e Cicoria (Broad Beans and Chicory)

Ingredients:

• 500 g fresh or frozen broad beans (fave), peeled
• 1 bunch of wild chicory (cicoria) or substitute with dandelion greens or escarole
• 2 cloves garlic, minced
• 3 tablespoons olive oil (preferably extra virgin)
• Salt and freshly ground black pepper, to taste
• 1 teaspoon dried red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Bring a large pot of salted water to a boil. Add the broad beans and cook for 5–7 minutes if using fresh beans, or about 10 minutes for frozen beans, until tender. Drain and set aside.
2. In the same pot, bring more salted water to a boil and add the chicory. Cook for about 5–6 minutes, until the greens are tender but still vibrant. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the cooked broad beans and chicory to the skillet. If desired, sprinkle with red pepper flakes for a little heat. Toss gently to combine, and cook for 5 minutes, allowing the flavours to meld together.
5. Season with salt and pepper to taste. Garnish with freshly chopped parsley.
6. Serve warm as a main dish or a hearty side, perfect with crusty bread for dipping.
7. Pair this earthy, savoury dish with this red. The wine’s rich fruitiness, smooth tannins, and velvety finish complement the bitterness of the chicory and the earthiness of the broad beans, enhancing the rustic flavours of the dish.